I baked these babies the other night and I noticed something magical happens when their sweet aroma wafts from the oven… kids seem to appear out of nowhere, and grown-ups, too! My family couldn’t wait to dive into their own stack of cookies and a tall glass of ice cold milk.
Packed with chocolate chips and pecans, they are soft and chewy with a nice, nutty crunch. Neither too thin, or too cakey, and very moist. Rolled oats give them extra texture and a slightly “healthier” edge to regular chocolate chip cookies.
Be sure to allow them their own space on the cookie sheet as they spread while they bake. And try one while they’re still warm for extra gooeyness.
Walnuts work just as well in this recipe if you prefer them. Either way, they are super delicious and I think one of the best chocolate chip cookies you will ever have. Enjoy!
Pecan Chewy Chocolate Chip Cookies
2-1/2 cups rolled oats
2-1/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 tsp vanilla
1 (12-oz) package mini semisweet chocolate chips (or 2 cups)
1-1/2 cups chopped pecans
1. In medium mixing bowl combine oats, flour, baking powder, baking soda and salt. Set aside.
2. In large mixing bowl beat butter with electric mixer for 30 seconds until smooth. Add white sugar and brown sugar and mix on medium speed, scraping sides of bowl to mix well. Add eggs and vanilla and continue beating until combined. Then add 1/3 of flour mixture at a time, to combine well, until all the flour has been added. Batter will become thick and you may need to finish mixing with wooden spoon. Stir in chocolate chips and nuts and combine well with wooden spoon.
3. With a small ice cream scooper, drop dough (about 3 TBSP) onto parchment lined cookie sheets about 3 inches apart. Bake at 375* for 9-10 minutes, or until edges are light brown. Slightly cool for 3 to 5 minutes, then transfer to wire rack. Makes about 20-25 cookies.
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